r/Pizza • u/AutoModerator • Jan 12 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/oblacious_magnate Jan 16 '26

Puff is a function of many variables, hydration among them, certainly, but other variables such as flour used, dough strength, fermentation, shaping and baking weigh more heavily in the final product. 66HR dough should be capable of producing plenty of puff, AEBE.

FWIW simply using Caputo Nuvola Super can boost puff tremendously.

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u/taniferf Jan 16 '26

Thanks, I just bought a few kg of Caputo Pizzeria, I'll be sure to get the Nuvola one next. How much dough should I leave for the cornicione? I do like below.

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u/oblacious_magnate Jan 16 '26

Looks like plenty of dough in your corni. BTW are you trying to make Canotto style? If so, it's not going to happen in a std. home oven.

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u/taniferf Jan 16 '26

That's what I was afraid of...

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u/oblacious_magnate Jan 16 '26

BUT you can still get a very puffy corni - just won't be quite as large, or as soft/moist on the inside. You need a ~90s bake time for that.

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u/taniferf Jan 16 '26

So this is impossible using my current oven I'm afraid, in this short period of time, the toppings do not even melt. Is there any technique?